Step 1

Melt 2 Tbsp lard in a large heavy bottomed soup pot or dutch oven over medium high heat. Season the beef chunks with salt and pepper and sear until brown on all sides. Brown the meat in two batches, so as not to over crowd and steam it. Plate it out.

Step 2

In the same pan, add 1 Tbsp lard and add in diced onion and sauté the onions till they start caramelizing a little, about 12-15 minutes. Add in bell peppers and garlic, cook for another 6-8 minutes.

Step 3

Add in tomatoes and sauté for 5-6 minutes, or until most of the liquid has evaporated.

Step 4

Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using). (see note 2)

Step 5

Add in the beef chunks back into the pot and mix well. Stir in the broth along with bay leaf and carrots and return the pot back to the stove.

Step 6

Bring it to boil, then reduce the heat to medium low. Cover and simmer the stew for an an hour or more, stirring occasionally. (see note 3)

Step 7

Add in potatoes when the meat is almost tender, and simmer the stew till the potatoes are cooked to your liking and the beef is fork tender. (see note 4)

Step 8

Taste and adjust the salt, and garnish it with chopped fresh parsley.

Step 9

Sear the Beef: Instead of using a soup pot, use a skillet to sear the beef. Heat 2 Tbsp of lard, butter, or oil over medium-high heat. Season the beef chunks with salt and pepper, and brown them on all sides. This step adds a rich flavor to the stew.

Step 10

Sauté Vegetables: In the same skillet, add 1 Tbsp of lard and sauté the onions until they start to caramelize, then add bell peppers and garlic. Sautéing these ingredients before adding them to the crockpot deepens their flavors.

Step 11

Combine in Crockpot: Transfer the seared beef and sautéed vegetables into the crockpot. Stir in the diced tomatoes, paprika, caraway seeds (if using), and black pepper.

Step 12

Add Liquids and Cook: Pour in the beef broth, ensuring the meat and vegetables are well covered. Add the bay leaves, potatoes and carrots. Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. The slow and low cooking process will make the beef incredibly tender.

Step 13

Sear the Beef: Set the Instant Pot to the 'Sauté' mode. Add 2 Tbsp of lard, butter, or oil. Season the beef chunks with salt and pepper, and sear them in batches until browned on all sides. This step enhances the flavor.

Step 14

Sauté Vegetables: In the Instant Pot, add the remaining 1 Tbsp of fat. Sauté the onions until they start to caramelize, then add the bell peppers and garlic, cooking for a few minutes more.

Step 15

Deglaze: Add a bit of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This step is crucial to prevent the 'burn' notice on your Instant Pot.

Step 16

Add Remaining Ingredients: Return the beef to the pot. Add the tomatoes, paprika, caraway seeds (if using), black pepper, bay leaves, and the remaining beef broth. Stir well to combine.Pressure Cook: Secure the lid, set the valve to 'Sealing,' and cook on high pressure for 35 minutes. This time allows the beef to become wonderfully tender.

Step 17

Add Carrots and Potatoes: Once the cooking time is up, do a quick release of the pressure. Open the lid carefully, add the carrots and potatoes, stir, then close the lid again. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode and cook for an additional 10 minutes. This ensures the vegetables are cooked just right – tender but not mushy.